Easy Crockpot Salmon Fillets with Asian Vegetables for Two

This Crock Pot Salmon with Asian-Style Vegetables is one of my personal favorites. Since embarking on this year of slow cooking adventures, I’ve made it two or three times—and each time, it disappears before I can even think about taking a better picture! By the time dinner rolls around, it’s too dark for great photos, and there are never any leftovers. That’s how you know a recipe is a keeper.

Inspired by A Year of Slow Cooking’s Crock Pot Salmon Fillets and Green Beans, this version takes it in an Asian-inspired direction with tender vegetables and a flavorful sauce. Steph was right—slow-cooked salmon turns out incredibly moist and delicious.

And best of all, this dish is perfectly portioned for two, making it an easy, elegant, and healthy dinner that practically cooks itself without a lot of leftovers.

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How Many Calories and WW Points in Crockpot Salmon with Asian Vegetables?

Each serving has approximately 190 calories.

To see your WW Points for this recipe, track it in the WW App!
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5 PointsPlus (Old plan)

12/7 Update, A Study in the Ever Evolving World of WeightWatchers Points: This recipe proves that patience is a virtue! I love salmon and know that it’s good for me so I try to eat it as often as I can.

When I first began making the recipe it had 5 Weight Watchers PointsPlus. Then in December of 2015 when Weight Watchers introduced SmartPoints with it’s Beyond the Scale Program, the SmartPoints value of this beloved salmon recipe shot up to 8 SmartPoints because of the honey.

I didn’t care. I just kept eating it, just as I had under PointsPlus, because I love salmon and I love this easy way to make it.

Ingredients

• Salmon fillets – Salmon is the star of this dish, and the type you choose can make a difference in flavor and texture. Some popular options include:
  • Wild-Caught vs. Farmed: Wild salmon (like sockeye or coho) tends to be leaner and has a more pronounced flavor, while farmed salmon (like Atlantic salmon) is milder and fattier, which helps keep it extra moist.
  • Fresh vs. Frozen: Both work well! If using frozen fillets, thaw them overnight in the fridge or use them straight from frozen, adding a little extra cooking time.
  • Skin-On vs. Skin-Off: The skin can add richness and help the fillet hold together while cooking, but if you prefer, you can remove it before serving.
• Frozen Asian stir fry vegetable blend – This blend is a great shortcut, offering a mix of colorful and crunchy vegetables without the need for chopping. Common vegetables in these blends include broccoli, bell peppers, carrots, snow peas, green beans, onions, baby corn and water chestnuts. Choose whichever blend you prefer.
• Salt & Pepper – A simple but essential seasoning duo that enhances the natural flavors of the salmon and vegetables. If using soy sauce, you may want to go easy on the salt. I opt for Kosher salt most often.
• Soy sauce – Soy sauce adds depth and umami. Low-sodium soy sauce is a good choice if you’re watching salt intake. Tamari is a gluten-free alternative with a slightly thicker texture and smoother taste. Coconut Aminos are a soy-free alternative that’s naturally sweeter and less salty.
• Honey – Adds a touch of natural sweetness that balances the salty soy sauce and bright lemon juice. Delicious alternatives include maple syrup, brown sugar, agave nectar or your favorite non-calorie sweetener.
• Lemon juice – Brightens the dish and helps cut through the richness of the salmon. You could also use lime juice for a slightly sharper, tangier flavor, or rice vinegar.
• Sesame seeds (optional) – These tiny seeds add a subtle nutty crunch and visual appeal. You can use plain, toasted or black versions.

Recipes Notes

I love that this is a recipe that only serves two (affiliate link) and can be made in a 1.5- to 3-Quart slow cooker (affiliate link). It can also be easily doubled and cooked in a 3- to 4-Quart slow cooker (affiliate link).

It comes together in minutes—just dump in a bag of frozen vegetables, place your salmon on top, season with salt and pepper and pour in a simple sauce, cover and cook. And it takes only 2-3 hours on LOW, which works well for me because I work mostly from home.

This is the kind of dish that is best made on a day when you are around to check on it, so you don’t end up with overcooked salmon.

Recipe Variations

Flavor Boosters

• Garlic & Ginger: Freshly grated ginger and minced garlic deepen the Asian flavors.
• Hoisin Sauce: A touch of hoisin adds sweetness and complexity.
• Sriracha or Red Pepper Flakes: Adds a little heat for spice lovers.
• Oyster Sauce: Enhances umami and richness.
• Sesame Oil: A drizzle of toasted sesame oil at the end brings out nutty depth.

Variations

• Different fish – most any fish would work – halibut, haddock, cod, tilapia, shrimp etc.
• Chicken – thin boneless skinless chicken breasts would work, but may take longer (3 to 4 hours).
• Tofu – Use cubes of firm tofu for a vegetarian version.
• Different veg – any variety of frozen/fresh mixed vegetable blend should work.
• Spicier – add chile or dried red pepper flakes or hot sauce.
• Different sauce – substitute bottled stir fry sauce of your choice. Though not Asian, this would also be nice with topped with lemon slices and drizzled with white wine and lemon juice. 

If you’ve made this Slow Cooker Asian-Style Salmon and Veggies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

3.81 from 57 votes

Crock Pot Salmon Fillets & Asian Vegetables Recipe

By Martha McKinnon | Simple Nourished Living

Easy, healthy and delicious crock pot salmon fillets and vegetables in a tasty Asian style sauce.

Prep: 10 minutes mins

Cook: 3 hours hrs

Total: 3 hours hrs 10 minutes mins

Servings: 2

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Equipment

• 1-1/2-Quart Slow Cooker
• Dinner Plates

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 10 ounces salmon fillets
• ▢ 1 package (12 to 16 ounces) frozen Asian stir fry vegetable blend
• ▢ Salt & Pepper
• ▢ 2 tablespoons soy sauce (gluten-free, if desired)
• ▢ 2 tablespoons honey
• ▢ 2 tablespoons lemon juice
• ▢ 1 teaspoon sesame seeds (optional)

Instructions 

• Ideal slow cooker size: 1-1/2-Quart.
• Dump the frozen vegetables in the slow cooker.
• Season the salmon with salt and pepper to taste.
• Place salmon on top of the vegetables.
• Mix together the soy sauce, honey and lemon juice and drizzle over the salmon.
• Drizzle with sesame seeds, if using.
• Cover and cook on LOW 2 to 3 hours, until the salmon is done to your liking. I’m a huge salmon lover, so like it on the just barely done side and cooked mine about 2-1/2 hours.
• Serve with brown rice, if desired.
• Drizzle everything with the sauce from the slow cooker.

Notes

Serving size: 1/2 recipe

WW Points: 5

Check the WW Points for this recipe and track it in the WW app.
(You must be logged into WW on your smartphone or tablet.)

5 PointsPlus (Old plan)

This is the kind of recipe that can be varied in lots of ways by mixing up the kinds of fish and vegetable blend you use. I think it would work well with thin boneless, skinless chicken breasts too.

Flavor Boosters

• Garlic and Ginger: Freshly grated ginger and minced garlic deepen the Asian flavors.
• Hoisin Sauce: A touch of hoisin adds sweetness and complexity.
• Sriracha or Red Pepper Flakes: Adds a little heat for spice lovers.
• Oyster Sauce: Enhances umami and richness.
• Sesame Oil: A drizzle of toasted sesame oil at the end brings out nutty depth.

Variations

• Different fish – most any fish would work – halibut, haddock, cod, tilapia, shrimp etc.
• Chicken – thin boneless skinless chicken breasts would work, but may take longer (3 to 4 hours).
• Tofu – Use cubes of firm tofu for a vegetarian version.
• Different veg – any variety of frozen/fresh mixed vegetable blend should work.
• Spicier – add chile or dried red pepper flakes or hot sauce.
• Different sauce – substitute bottled stir fry sauce of your choice. Though not Asian, this would also be nice with topped with lemon slices and drizzled with white wine and lemon juice. 

Nutrition

Serving: 1/2 fish + vegetables, Calories: 190kcal, Carbohydrates: 16.4g, Protein: 16.7g, Fat: 6.8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Cholesterol: 42mg, Sodium: 663mg, Potassium: 801mg, Fiber: 2.5g, Sugar: 11g, Vitamin A: 8563IU, Vitamin C: 22mg, Calcium: 76mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: Asian

Tried this recipe?Mention @simplenourishedliving or tag #simplenourishedliving!

Source: Adapted from A Year of Slow Cooking

Frequently Asked Questions

Can You Put Frozen Fish in the Slow Cooker?

Yes. Did you know that you don’t have to thaw frozen fish? According to this article from the Kitchn, you can skip thawing and cook frozen fish straight from the freezer. You’ll want to add a few minutes cooking time to your recipe to account for it being frozen.

Should I Brine the Salmon?

Because the slow cooker provides a moist environment, there’s really no reason to brine the salmon before cooking it in the crockpot. However if you want to, it is certainly fine to brine it.

What Veggies Go Well with Salmon?

Most any vegetable you like is a great accompaniment to salmon. Some of our favorites include:

• Broccoli
• Green Beans
• Corn
• Sweet Potatoes
• Carrots
• Spinach
• Zucchini
• Bok Choy
• Peas

More Light and Delicious Salmon Recipes

• Slow Cooker Apricot Salsa Salmon – Sweet and tangy apricot preserves combine with zesty salsa to create a flavorful glaze that keeps the salmon moist and tender as it slow cooks to perfection. This effortless dish delivers a delicious balance of savory, fruity, and mildly spicy flavors.
• These crispy, Quick Easy Salmon Patties come together in minutes with pantry staples, making them a simple yet satisfying meal. Enjoy them on their own, in a sandwich, or over a fresh green salad for a versatile, protein-packed dish.
• Salmon and Lentil Salad– Flaky salmon and hearty lentils come together in this nourishing salad, packed with fiber, protein, and bright citrusy flavors. Perfect for meal prep or a light yet filling lunch.
• A simple yet stunning dish, this 5-Ingredient Easy Glazed Salmon features a perfectly balanced sweet and savory sauce made with just five ingredients. It’s an easy go-to recipe for busy nights when you want something healthy and flavorful without the fuss.
• Salmon, Egg and Asparagus Salad – Tender asparagus, protein-rich eggs, and delicate salmon make this elegant salad a fresh and satisfying meal. A light vinaigrette ties everything together, making it perfect for brunch, lunch, or a refreshing dinner.
• Juicy summer tomatoes, crisp toasted bread, and flaky salmon combine in this Summer Salmon Panzanella Salad, a Mediterranean-inspired take on a classic panzanella. Drizzled with a simple vinaigrette, it’s a bright, flavorful way to enjoy salmon in warm weather.

Here’s a video with another yummy looking 3-Ingredient Slow Cooker Sweet Thai Chili Salmon from Erin Chase of $5 Dollar Dinners I can’t wait to try: